Couscous Olive Feta Salad arrives at the table with bright citrus, briny olives, and creamy feta layered over delicate couscous—an elegant summer composed salad. Lightly floral lemon and fresh herbs lift each bite, while varied textures keep the palate engaged. For inspiration on composed vegetable pairings, see this crisp Apple, Broccoli & Cauliflower Salad from our collection.
Why Make This Recipe
- Effortless Yet Elegant: Ready in about 25 minutes; no elaborate techniques required.
- Minimal Ingredients: A handful of quality components yields complex flavor.
- Impressive Flavor: Bright citrus, briny olives, and creamy feta create refined contrast.
This salad elevates ordinary couscous by layering textures—plump pearls, crunchy herbs, and nutty toasted pine nuts—and by balancing acidity with a silky olive oil emulsion. It pairs beautifully with grilled proteins; try it alongside an Asian chicken cranberry salad for a composed menu.
Ingredients
Base
- 1 cup fine couscous (or Israeli/pearl for a chewier bite) — note: toast Israeli couscous briefly for nuttiness.
- 1 1/4 cups vegetable or chicken stock, simmering — keep hot for even absorption.
- Pinch of fine sea salt.
Sauce
- 3 tablespoons extra-virgin olive oil — good quality, fragrant.
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon) plus 1 teaspoon lemon zest.
- 1 teaspoon Dijon mustard — aids emulsification.
- 1 small garlic clove, finely minced.
- Salt and freshly ground black pepper to taste.
Topping
- 3/4 cup crumbled feta — room temperature for creamier texture.
- 1/2 cup pitted Kalamata olives, halved.
- 1 cup cucumber, seeded and diced.
- 1 cup cherry tomatoes, halved (optional, for juiciness).
- 1/3 cup red onion, very thinly sliced.
- 1/4 cup fresh parsley, finely chopped; 2 tablespoons fresh mint, finely chopped.
- 3 tablespoons toasted pine nuts or slivered almonds.
How to Make Couscous Olive Feta Salad:
- Prepare the couscous: bring the stock to a simmer in a small saucepan, add a pinch of salt, then stir in the couscous. Cover, remove from heat, and let rest 8–10 minutes until the liquid is fully absorbed and the grains are tender. Fluff with a fork to separate the grains — the texture should feel light and slightly springy.
- Mini-tip: For extra depth, toast the couscous 2–3 minutes in a dry skillet until aromatic before adding hot stock.
- Make the dressing: whisk together olive oil, lemon juice, lemon zest, Dijon, and minced garlic until emulsified and glossy. Season with salt and pepper to taste. The aroma should be bright and citrus-forward.
- Mini-tip: Warm the lemon juice slightly to help the mustard bind the dressing.
- Combine base and dressing: transfer the fluffed couscous to a large bowl. Pour most of the dressing over it and gently fold to coat each grain — aim for an even, satin sheen without saturating the couscous.
- Add toppings: fold in cucumbers, tomatoes (if using), red onion, olives, and most of the herbs, reserving a little for garnish. Taste and adjust acidity or salt. The salad should balance briny, bright, and creamy notes.
- Mini-tip: Hold back some feta and herbs for sprinkling on top to maintain visual appeal.
- Finish and texture: fold in the crumbled feta and toasted nuts last to keep their texture distinct. If the salad seems dry, add the remaining dressing a teaspoon at a time until it reaches a supple, cohesive consistency.
- Mini-tip: For a warm-cold contrast, briefly warm the couscous before adding chilled toppings.
How to Serve Couscous Olive Feta Salad:
Present the salad in a shallow porcelain bowl, mounded slightly in the center. Drizzle a little extra-virgin olive oil and scatter reserved feta, herbs, and pine nuts over the top for contrast. For a refined plating, use a ring mold to shape individual portions, or serve alongside grilled lemon chicken or roasted vegetables for an elegant composed plate.
How to Store Couscous Olive Feta Salad:
Cool the salad to room temperature before covering. Store in an airtight container in the refrigerator for up to 3 days. To preserve texture, keep dressing separate if you plan to store longer and toss just before serving. To revive chilled couscous, let it come to room temperature and gently toss with a splash of olive oil or an extra squeeze of lemon; avoid reheating in a microwave for extended time to keep herbs fresh.
Tips to Make Couscous Olive Feta Salad:
- Use quality olive oil and freshly squeezed lemon for the cleanest, brightest dressing.
- Toast nuts and couscous for added aroma and a deeper flavor profile.
- Reserve some herbs and feta for garnish to preserve visual contrast.
- Adjust the olive-to-feta ratio to control brininess; pit olives in advance to avoid bitter bits.
Variation (if any):
- Swap fine couscous for Israeli (pearl) couscous for a chewier, more substantial bite.
- Add preserved lemon or a few capers for an intensified citrus-saline note.
- For a warm salad, toss in roasted bell peppers and serve immediately with the dressing slightly warm.
- Upgrade presentation with burrata added at the center for a creamy, luxurious finish.
FAQs:
Can I make this salad ahead of time?
Yes. Prepare up to a day ahead, store chilled in an airtight container, and add reserved dressing or garnish just before serving to retain texture and brightness.
Is it okay to use instant couscous?
Absolutely. Instant (fine) couscous is ideal for a quick result; just pour hot stock over, cover, and fluff after 8–10 minutes.
How do I keep the couscous from clumping?
Fluff the couscous with a fork immediately after it absorbs the stock and toss gently with olive oil. Avoid over-mixing once the feta and vegetables are added.
Can I make this vegan?
Yes—replace feta with a firm, pressed tofu marinated in lemon and olive oil or use a vegan feta alternative. Taste and adjust salt accordingly.
Conclusion
Couscous Olive Feta Salad is a study in refined simplicity: aromatic couscous, a glossy lemon-olive emulsion, briny olives, and creamy feta create a composed dish that reads as both modern and timeless. Its restrained ingredient list makes it adaptable for entertaining or a quiet weekday supper; small tweaks—preserved lemon, different couscous, or a burrata centerpiece—shift the mood easily. For a related bright lemon and olive approach, consider this Olive Oil and Lemon Couscous with Feta & Olives to inspire further variation. Share your modifications and plating ideas in the comments — how would you make this dish your own?
Print
Couscous Olive Feta Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
An elegant summer salad featuring bright citrus, briny olives, and creamy feta over delicate couscous.
Ingredients
- 1 cup fine couscous (or Israeli/pearl for a chewier bite)
- 1 1/4 cups vegetable or chicken stock
- Pinch of fine sea salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- Salt and freshly ground black pepper to taste
- 3/4 cup crumbled feta
- 1/2 cup pitted Kalamata olives, halved
- 1 cup cucumber, seeded and diced
- 1 cup cherry tomatoes, halved (optional)
- 1/3 cup red onion, very thinly sliced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 3 tablespoons toasted pine nuts or slivered almonds
Instructions
- Prepare the couscous: bring the stock to a simmer, add a pinch of salt, then stir in the couscous. Cover and let rest 8–10 minutes until the liquid is absorbed.
- Fluff with a fork to separate the grains.
- Make the dressing: whisk together olive oil, lemon juice, lemon zest, Dijon, and minced garlic until emulsified.
- Combine the fluffed couscous and dressing in a large bowl and gently fold to coat.
- Add cucumbers, tomatoes, red onion, olives, and most of the herbs and mix gently.
- Finish by folding in crumbled feta and toasted nuts, adjusting dressing for consistency.
Notes
Store in an airtight container in the refrigerator for up to 3 days. To preserve texture, keep dressing separate if you plan to store longer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg